Description
Greek Horta is a traditional dish of mixed wild and cultivated greens, gently sautéed with aromatic onions, garlic, and fresh tomatoes, then finished with dill and lemon for a refreshing, wholesome side or main. It highlights a vibrant combination of flavors and textures, perfect served warm with crusty bread or a sprinkle of feta cheese.
Ingredients
Scale
Greens
- 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)
Aromatics & Vegetables
- 40 grams (½ medium-sized) red onion
- 30 grams (1 small) green onion, minced, white and green parts separated
- 1 garlic clove, chopped
- 180 grams (1 large) ripe tomato, grated (discard skin)
Other Ingredients
- 12 tablespoons extra virgin olive oil, divided
- 2 ½ tablespoons fresh dill, minced
- 2 tablespoons fresh lemon juice
- ½ lemon zest
- Salt and black pepper, to taste
- Feta cheese, for garnish (optional)
Instructions
- Prepare the greens: For wild greens like amaranth, dandelion, and common sowthistle, bring a large pot of water to a boil and prepare a bowl of ice water. Wash all greens thoroughly to remove dirt and grit. Blanch the wild greens by boiling them for 3 minutes, then immediately transfer to ice water to stop cooking. Drain and chop into smaller pieces. Spinach and collard greens do not require blanching but should be chopped into chunky pieces, slicing stems more finely.
- Prep aromatics: Separate the white and green parts of the green onion and finely chop each separately. Chop the garlic and grate the tomato, discarding the skin.
- Caramelize onion: Heat 8 tablespoons of extra virgin olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized, enhancing its natural sweetness, about 10-15 minutes.
- Sauté aromatics and greens: Add the white parts of the green onion and chopped garlic to the pan and cook for about a minute. Then add the spinach and collard greens in batches, raising the heat to high, stirring until they wilt.
- Add blanched greens and tomato: Stir in the blanched wild greens and cook for 1 minute, then add the grated tomato and green parts of the green onion. Season with salt and black pepper to taste.
- Simmer and soften stems: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and cook for about 8 minutes, or until the stems are tender. Add a splash of water if needed to prevent sticking.
- Finish with herbs and lemon: Stir in the dill, lemon juice, and lemon zest and cook for an additional 1-2 minutes to blend flavors.
- Serve: Serve the horta warm, ideally with crusty bread for dipping. Optionally, sprinkle with feta cheese for added richness.
Notes
- Blanching wild greens helps remove bitterness and ensures a tender texture.
- Caramelizing the red onion slowly develops sweetness that balances the greens.
- Use fresh lemon juice and dill to give the dish a bright, refreshing finish.
- This dish can be served warm or at room temperature, making it versatile for different meals.
- Feta cheese adds a salty richness but is optional for a lighter vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek horta, wild greens, sautéed greens, Greek side dish, healthy greens recipe
